You begin by peeling and grating sweet potatoes until you get about 3 cups of grated sweet potatoes. In a large bowl, combine the grated sweet potatoes, eggs, diced onions, minced garlic, chopped spring onions, rice flour and salt, and then mix the ingredients all together and allow the mixture to chill in the refrigerator for 20 minutes. When the mixture has chilled, form balls using two tablespoons of mixture for each ball, and place the balls on a plate.
Heat up a little coconut oil over medium heat in a non-stick pan and then distribute 5 to 6 balls in the pan, and press them down to form small pancakes with a spatula. Allow the batter to cook until the bottom is golden brown, then flip the pancakes and allow them to cook a little more until the other side is also golden brown. Serve savory sweet potato pancakes with a serving of cream cheese and chopped spring onions!